I've had a lot of blondies in the past, but came upon this Browned Butter Chocolate Chunk Blondies recipe and just had to try it.
Why did I have to try it? Glad you asked.
Because it has browned butter in it and that takes every recipe from really good to amazing!
What makes this blondies recipe great?
They're made with browned butter, which gives a special, wonderful depth of flavor to them. Extra bonus - they're made by dumping everything in one bowl and stirring quickly by hand. So....easy.
And finally, the generous portion of two kinds of chocolate (or use one kind if that's all you have). The end result is a chewy, delicious dessert bar.
How to Make Browned Butter:
- It's easy! Put the butter into a small pan over low heat and let it melt.
- Stir the butter and turn up the heat to medium-low. It will foam on top - that's OK.
- Keep lightly stirring, moving the foam aside to check the color of the butter.
- When the butter starts turning golden brown, take the pan off the heat and continue stirring for a minute (it will continue to darken just a bit).
- Don't over-brown the butter or it will be bitter. You should take it off when it smells slightly nutty and has turned golden brown. That's all there is to it! Now you're a pro.
These Browned Butter Chocolate Chunk Blondies are really amazing. They're great right out of the oven and they're great room temperature, too.
You'll enjoy this dessert/snack - I guarantee it! Take them with you to family gatherings or just keep them all for yourself.
They didn't last long at our house...
These are adapted from The Cookie Dough Diaries.
If you liked the look of these, you may also like Gooey Butter Chocolate Chip Shortbread Bars!
- ¾ C butter
- 1 cup light brown sugar, packed
- ½ C granulated sugar
- 2 eggs
- 1 tablespoon vanilla
- ½ teaspoon salt
- 1 ¾ C all-purpose flour
- ½ C bittersweet chocolate chips (I use Ghirardelli)
- ¼ C milk chocolate chunks or chips
- Preheat oven to 350°. Line the bottom of an 8x8" baking pan with parchment paper, then spray the bottom and sides of the pan with baking spray.
- With heat on low, melt the butter in a small pan. After melted, turn heat up to medium-low and continue cooking, stirring constantly.
- The butter will foam up (that's OK). Stir, moving the foam aside until butter starts turning golden brown and smells lightly nutty. Remove from heat, stir for about a minute more, then set aside.
- In a medium bowl, stir the brown sugar and granulated sugar together. Add the butter and stir until the mixture resembles a thick paste.
- Add the eggs and vanilla and stir until completely combined.
- Pour the flour and salt into the bowl and stir until just combined - about a minute. Do not overmix!
- Fold in the chocolate chips and chunks until combined.
- Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes. The top of the blondies will be shiny and crinkly, and a toothpick should come out moist (not wet).
- Cool the blondies for 20-30 minutes. Run a sharp knife around the sides of the pan to loosen, then turn blondies out onto a rack.
Watch the butter closely. You don't want it to burn or it will be bitter.
Use whatever combination of chocolate chips/chunks you'd like. You could even toast chopped pecans or walnuts and add them, too!
Nutrition Information:Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 211Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 37mgSodium: 140mgCarbohydrates: 26gFiber: 1gSugar: 15gProtein: 3g
Nutrition Values are Approximate